faithchops Recipe Reviews (Pg. 1) - Allrecipes.com (19383380)

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Spanish Beef and Rice

Reviewed: Apr. 2, 2013
Changed a lot, but liked the basic recipe. Ended up using the rice/bean/tomato sauce/ground beef mushy mixture to fill burritos (seasoned with chili powder, a little red pepper, salt and cumin). Also put fresh spinach, cheese, sour cream and a dollop of salsa on the burritos and it they were delicious. Thanks for the base recipe. A nice way to combine and use the left over beans, rice and tomato sauce I had in the fridge.
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Lemon Icing

Reviewed: Feb. 22, 2013
Great base recipe. I ended up adding the juice from a whole lemon (it's more like 4ish tablespoons than 2) as well as a tablespoon-ish of half n half in order to make it go from super stiff icing to creamy enough to smear over a lemon loaf cake I made in an attempt to duplicate Starbuck's lemon pound cake (my fav). I used the "Lemon Cake" recipe from this site using a box of yellow cake mix and a box of lemon pudding. I didn't make that recipe's icing, obviously, and I put them in my 1lb bread pans and baked for 35min at 350. I glazed them with *this* recipe's icing after the loaves cooled for 15min and the icing formed a perfect layer on the top and then slightly dripped down the sides just like Starbucks! They are in the fridge cooling right now -- can't wait to see how they taste, but they look picture perfect!
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No Bake Cookies III

Reviewed: Feb. 1, 2013
The first time I made these I used all natural peanut butter NOT kept in the fridge (which can be pretty liquidy), and subbed 1 cup of honey for all the sugar. They pretty runny even though I added 1 extra cup of oats, but after putting them in the freezer for 30min and then storing them in the fridge, they set fine. This time I made the recipe for 36 instead of 24, still subbing the half portion of honey but using regular peanut butter and no extra oats, and they got much thicker much quicker! I had to race to get them spooned out before they got so dry they wouldn't stick together! But the best thing was that I used my MUFFIN PANS and smushed a large spoonful down into each cup (no liners or oil or anything), stuck them in the freezer again (30min), and when I took them out I could pry out each perfectly shaped cookie with a butter knife and they didn't crumble or break! I will use less peanut butter next time (or go back to the thinner, natural kind), but I just love these cookies! I'm going to try using olive oil instead of butter and almond milk instead of regular one time, and then they will be GF AND DF (not that I care but other people do haha).
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Photo by faithchops

Chocolate Truffle Cookies with Sea Salt

Reviewed: Nov. 9, 2012
They were delicious, although I made them to recipe for the first batch with the suggested added nuts and coconut, chilled in the fridge for 15 min, and they were still too runny and never did stiffen up enough after baking for only 8 minutes. The next time I ended up adding almost another whole 1/4 cup of flour to the mix after having mixed all ingredients together (nuts and coconut included). I then put it in the freezer for 15ish minutes till it was a little difficult to scoop and then baked them at 350 as directed on a lightly oiled cookie sheet but for 12-13 minutes, not 8, and they were perfect! Very soft and chewy, but not falling apart too much. I just watched them through the window until the looked like the recipe described regardless of the time -- beginning to crack and stiffen up but still soft. These cookies are really just brownies on a cookie sheet. They are FANTASTIC. My mom, husband and kids (and myself) LOVE them, and the dash of sea salt (which disappears while baking by the way) is absolutely perfect. Next time I want to try melting some Nutella in with the butter and chocolate chips haha. I'm excited about this recipe because now I understand how to make soft chewy cookies! Gooey batter + freezer chilling + baking! So good. PS -- when I say I made it to recipe, I didn't actually use the Ghirardelli chips listed, just regular semi-sweet chocolate chips from Aldi I think. Also I don't have a double boiler, I just melted on low in my smallest saucepan. :)
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Tina's Greek Stuffed Peppers

Reviewed: Sep. 8, 2012
These were awesome! I'm sure they'd be great as written, but I modified to suit my fridge and preferences. :) I used about 1.3lbs ground turkey I had, browned and seasoned in a skillet after browning the onion and garlic (less oregano and more basil than written). I made 1 cup (pre-cooked amount) of quinoa and added that when it was done, added 2 large diced tomatoes, a large handful of fresh spinach chopped, the can of tomato paste, about 2 cups of feta (we love feta and get it in bulk at Costco), and also added half a can of diced tomatoes because it seemed like it needed more moisture to go around the extra meat and quinoa. Cut 8 peppers lengthwise, rubbed in olive oil, arranged in 2 baking dishes (couldn't fit all the halves), salted and peppered them, then stuffed and baked for 35 min at 400 and sprinkled grated parm on top in last 5 min. Peppers were soft enough, and it was freakin' delish in a dish. Took one dish to a friend who just had a baby and she raved. Still had enough filling left over to eat plain (which was also delicious).
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Cinnamon Yogurt Dip

Reviewed: Sep. 8, 2012
I used a cup of Fage greek yogurt, added a scant 1/8 tsp of vanilla extract, about one tbs of Stevia In The Raw (granulated like sugar), and a heaping tsp of cinnamon and it was nom-tastic. Used it for grapes and honeydew melon but it's great to eat straight like for a flavored breakfast yogurt (so long as you use a tsp and not a tbs of cinnamon). ;)
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Quick and Easy Alfredo Sauce

Reviewed: Aug. 23, 2012
Read the reviews, made the some changes, ended up adding Italian seasonings and a little extra salt by the end, but it was delicious! Tossed it over 1 box of cooked penne and it was the perfect amount of sauce. Topped with extra parm. This was how I made it: 1/2 cup butter with 2 cloves minced garlic heated just under medium till melted, added 8oz cream cheese and "whisked" (stirred around) until it became "smooth" (almost like a cottage cheese consistency... it never actually gets "smooth" at this stage), slowly added 1 3/4 cup almond milk and cream and water mixture (mostly cream) because I didn't have straight milk, whisked till smooth, added 1 cup of grated parm (a little more than 6oz) and stirred till melted, added about 1/8 tsp black pepper, 1 tsp of italian seasonings by the end and about 1/2 tsp of salt. Thickened up nicely even after being tossed with pasta. Nom nom nom nom nom.
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Basic Delicious Granola

Reviewed: Aug. 18, 2012
My family loves granola and we make this on a monthly basis in our house!
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Garlic Mashed Red Potatoes

Reviewed: May 22, 2012
These are awesome!! Made a big batch for a cookout and everyone loved them. Used about 30 medium-small red potatoes (just over half a 10lb bag from Costco) with skins on and 10ish cloves of peeled and lightly *chopped* garlic in the water to boil (never took the garlic out before mashing and never found a chunk either -- guess it softened up and got mashed too). Once boiling, they only took about 20min to be plenty soft, and also skins started to lose red color. I used a little less than 1/4 cup butter (less than called for), about 4 tsp of salt, several big shakes of dried oregano, rosemary, basil and pepper, and they were awesome. I also used [plain] Silk for milk and couldn't tell at all. Mashed them at this point, but not too much -- wanted it a little chunky. Also used 1 cup of grated Dubliner grass-fed cheese (another Costco item in our house) instead of parm and it was great. Not to strong or too subtle. Everyone loved them!!! My husband especially. ;)
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